Grilled Old Bay Shrimp “Boil” Packets Foil packet meals for the campfire or grill

Name: Grilled Old Bay Shrimp “Boil” Packets Foil packet meals for the campfire or grill
Yield: 2 servings
Ingredients: 1 Lettuce; 1/2 oz Onion; 12 oz Potato; 1 Lemon; 10 oz Shrimp; 1 tbsp Old Bay Seasoning; 1 tsp Smoked Paprika; 2 unit Scallions; 1 1/2 oz Butter; 1 tsp Garlic Powder; 1 Corn; 2 tsp Salt, tsp; 1 tbsp Cooking Oil, tbsp; tsp Black Pepper, tsp; 2 tbsp Butter, tbsp

By Recipe0 System

Whether you’re cooking over a campfire or firing up the grill, our shrimp boil has everything you need for an easy, breezy summer dinner! You’ll fold up foil pouches with shrimp, red potatoes, lemons, and corn tossed with butter, Old Bay, garlic, and our savory Vidalia onion paste. Cook packets over the fire and serve with a smoky ranch salad for a warm weather winner.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Lettuce
1/2 oz Onion
12 oz Potato
1 Lemon
10 oz Shrimp
1 tbsp Old Bay Seasoning
1 tsp Smoked Paprika
2 unit Scallions
1 1/2 oz Butter
1 tsp Garlic Powder
1 Corn
2 tsp Salt, tsp
1 tbsp Cooking Oil, tbsp
tsp Black Pepper, tsp
2 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Preheat a well-oiled grill to medium- high heat. Wash and dry produce.

Quarter lemon; halve each wedge crosswise, removing any large seeds. Trim and thinly slice scallions, separating whites from greens. Cut potatoes into 1⁄2-inch-thick wedges. Drain corn; pat dry with paper towels.

OVEN ALTERNATIVE: Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
2

Rinse shrimp* under cold water; pat dry with paper towels.

In a large bowl, combine shrimp, lemon pieces, scallion whites, potatoes, corn, onion paste, and a large drizzle of oil. Add Old Bay Seasoning, garlic powder, and 1⁄2 tsp salt (1 tsp for 4 servings); toss to coat.
3

Cut two 18-inch-long pieces of foil (four pieces of foil for 4 servings); arrange pieces on a work surface.

Dividing evenly, arrange shrimp and veggies in center of foil. Top each with 1 TBSP butter.

Fold foil over shrimp and veggies, then cinch into packets.
4

Place shrimp and veggie packets, cinched sides up, on grill.

Close lid and grill until potatoes are tender and shrimp are cooked through, 12-15 minutes. TIP: When checking for doneness, carefully open the packets with tongs—there will be steam!

OVEN ALTERNATIVE: Place shrimp and veggie packets, cinched sides up, on a baking sheet (two baking sheets for 4 servings). Roast on top rack (top and middle racks for 4) until potatoes are tender and shrimp are cooked through, 30-35 minutes.
5

Meanwhile, trim and discard root end from lettuce; chop leaves into bite-size pieces.

In a medium bowl, whisk together dressing and smoked paprika. Add lettuce and scallion greens to bowl; lightly season with salt. Toss to evenly coat.
6

Divide shrimp and veggie packets between plates; carefully open tops of packets.

Serve with smoky ranch salad on the side. TIP: If you like things spicy, serve with your favorite hot sauce!

Shrimp are fully cooked when internal temperature reaches 145°.

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